2 cups flaked coconut
1/2 cup sweetened condensed milk
1 yellow cake mix
1 1/4 cups water
1/3 cup vegetable oil
Heat oven to 375. Place paper baking cups in each of 24 regular-size muffin cups.
In medium bowl, stir 2 cups coconut and milk; set aside.
In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups (3/4 full). Top each with about 1 tablespoon coconut mixture.
Bake 15 to 22 minutes or until top springs back when lightly touched. Cool 5 minutes; remove from pan to wire rack. Cool completely, about 30 minutes.
Make coconut cream frosting.
3 cups powdered sugar
1/3 cup butter or margarine, softened
1/4 teaspoon salt
1 teaspoon coconut extract
1 to 3 tablespoons milk
In medium bowl, beat powdered sugar, salt and butter with spoon or electric mixer on low speed until well blended.
Beat in coconut extract and 1 tablespoon of the milk. Gradually beat in just enough of the milk to make frosting spreadable and smooth.
Immediately frost cupcakes. Dip tops of cupcake in toasted coconut.
**To toast coconut bake in a shallow pan at 350 for 5 to 7 minutes, stirring occasionally, until golden brown.
If you like coconut, these will not disappoint you.